Many Americans are surprised to learn that, unlike meat and poultry which is subject to enforceable federal standards, however according to the FDA's Center for Food Safety and Applied Nutrition (CFSAN), fruits and vegetables are not. The recent outbreaks of salmonella linked to tomatoes and hot peppers are creating a demand that something must be done to protect consumers from this neglect.
A recent Associated Press-Ipsos poll found that Americans support a system using of labels to track produce from the growers to processors, packers and shippers. Without such a tracking system there is no way to follow it from the farmer to the produce department of grocery stores.
As the concern about tainted produce grows, the poll showed that almost half of the responders were worried about becoming ill from contaminated food and are avoiding fruits and vegetables because of their fears of the chance of being infected by Salmonella bacteria.
Senator Richard Durbin, D.Ill, a leading advocate of food safety reforms, is aware of these demands for safe produce and has said that if a banana can be bar-coded using the present technology, the industry should come up with something that is reasonable. It is his opinion that if consumers have more confidence in the safety of produce, sales of it would increase.
Salmonella Characteristics and Symptoms
Salmonella is the genus name for as many as 2500 types of bacteria and is known to cause in infections in animals and humans worldwide. The result can be serious and sometimes fatal illness in young children, frail or elderly people and others with weakened immune systems.
The bacteria can even cause healthy people to experience fever, diarrhea, nausea, vomiting, and abdominal pain. If the organism gets into the bloodstream, it can develop into even more life-threatening results.
Past Outbreaks of Salmonella from Tainted Products
Over 1.4 million cases of salmonella are reported each year. During 2006, for example, tainted tomatoes served in restaurants caused a Salmonella outbreak. Twenty-one states reported 183 cases of illness to the Center for Disease Control (CDC). Industrialized countries, such as the United States, have similar infection rates however those countries with poor sanitation have a high incidence of Salmonellosis.
Protection from Salmonella Infections
Cleanliness is the way to prevent Salmonella infections. Something as simple as hand washing with soap and water can prevent contamination. For that reason, public health authorities demand that employees wash their hands after visiting the bathroom facilities.
The U. S. Department of Food and Drugs Administration recommends the following precautions to avoid the risk of Salmonella:
- Cut away any damaged or bruised areas on fruits or or vegetables before preparing and/or eating it. If any look rotten, it should be discarded.
- All produce should be thoroughly washed beforer eating, no matter whether it is grown conventionally or organically and sold at a grocery store or farmer’s market. Always wash produce under running water just before eating, cutting or cooking even if you plan to peel it.
- Washing fruit with detergent or a commercial produce wash is not recommended.
- Scrub firm produce such as melons or cucumbers with a clean produce brush.
- Dry produce with a paper towel to reduce further bacteria that may be present.
- Keep fruits and vegetables that will be eaten away from other foods such as uncooked meat, poultry or seafood and from the utensils used for those products.
- Wash cutting boards, dishes, utensils and counter tops with hot water and soap between meat, poultry and seafood and produce handling.
- Kitchen sanitizers, such as a teaspoon of chlorine bleach to one quart of water, can be used on wood cutting boards. Plastic or non-porous cutting boards should be run through the dishwasher after use.
Until the federal government develops a system to track fruits and vegetables from grower to grocery store, it behooves individuals to take the necessary precautions to prevent Salmonella infections.
Sources:
U.S. Center for Disease Control
U.S. Department of Food and Drug Administration
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